These vegan nachos supreme with spicy barbecue tofu make the ultimate fun appetizer! Tortilla chips are layered with tofu that’s been cooked with barbecue sauce and lots of spice, corn, bean, and tomato salsa, guacamole, cashew sour cream, and sweet potato “cheese” sauce in this wholesome and hearty dish.
I took an impromptu staycation this week! It was so lovely. I went on some hikes, spent some quality time with family, got a haircut (which looked nice for approximately 10.5 seconds) and put very little thought into food prep or cooking. It was an unplanned, albeit much enjoyed, pause on all notions of productivity.
And now that it’s the Friday before a long weekend, I’m realizing that it’s the perfect time to share this vegan nachos supreme recipe with you all! I actually created this recipe over the Easter weekend, so it’s about time that I got around to posting it!
Typically, nachos supreme are made with ground beef, but I’ve swapped that out in favour of crumbled tofu that’s cooked in a flavourful blend of barbecue sauce, hot sauce, Worcestershire sauce, and spices for a satisfying vegan version that packs a powerful wallop of flavour. The other toppings are fresh tomato, black bean, and corn salsa, guacamole, cashew sour cream, and sweet potato-based vegan cheese sauce. The result is nothing short of a vegan nacho revelation!
vegan nachos supreme ingredients
- For the spicy bbq tofu: Firm or extra firm tofu, olive oil, onion, garlic, barbecue sauce, tamari, vegan Worcestershire sauce, Dijon mustard, hot sauce, and smoked paprika.
- For the corn and black bean salsa: Black beans, tomatoes, corn, cilantro, lime juice, green onions, salt, pepper, and chili flakes.
- For the sweet potato cheese sauce: Sweet potatoes, non-dairy milk, tahini, nutritional yeast, Dijon mustard, lemon juice, garlic, salt, and pepper.
- For the cashew sour cream: Cashews, water, lemon juice, apple cider vinegar, and salt.
- For the guacamole: Avocados, lime juice, garlic, salt, pepper, and chili flakes.
step by step instructions
- Make the spicy bbq tofu: Warm the oil in a large skillet over medium heat and add the onions, garlic, and a pinch of salt. Cook for 8-10 minutes, until nicely browned. Crumble the tofu so that it resembles ground meat and add it to the skillet. Cook for a few minutes, until slightly browned. In a dish, whisk together the tamari, Worcestershire sauce, Dijon, barbecue sauce, hot sauce, and smoked paprika. Add it to the skillet and stir to coat. Cook until some of the liquid has evaporated but the tofu is still nice and saucy. Cover and set aside.
- Make the sweet potato cheese sauce: Steam or boil the diced sweet potato until fork tender. Let it cool a bit before adding to a blender along with non-dairy milk or water, tahini, nutritional yeast, Dijon mustard, lemon juice, garlic, salt, and pepper. Blend until smooth and transfer to a container until ready to use.
- Make the corn and black bean salsa: Place the black beans, tomatoes, corn, cilantro, lime juice, green onions, salt, pepper, and chili flakes in a bowl and stir to combine.
- Make the cashew sour cream: Place the cashews, water, lemon juice, apple cider vinegar, and salt in a blender and blend until smooth.
- Make the guacamole: Mash the avocados in a bowl, then add lime juice, garlic, salt, pepper, and chili flakes. Stir to combine.
- Assemble the nachos: Place several handfuls of chips on a large plate or in a big cast iron skillet, as shown. Top with several spoonfuls of the spicy bbq tofu, followed by salsa, cheese sauce, cashew sour cream, and guacamole. Enjoy immediately, since the tofu is quite saucy!
A few final thoughts
- The sweet potato cheese sauce can also be used on pasta, rice, burrito bowls, etc. I actually used it as the cheese sauce in this Quinoa, Broccoli, and White Bean Bake! You won’t need all of it for the nachos, since it makes a big batch, so keep it in the fridge and try it on pasta… or as a tasty sauce with steamed broccoli!
- If you don’t want to make nachos, replace the chips with cooked quinoa or brown rice and serve everything as burrito bowls!
I hope you love these vegan nachos supreme with spicy barbecue tofu! If you make this recipe, leave a comment and rating below to let me know how you enjoyed it! And if you take a photo and share it on Instagram, tag @upbeet.kitchen and #upbeetkitchen so that I can include it in my stories!
Enjoy!!
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Vegan Nachos Supreme with Spicy Tofu
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These vegan nachos supreme with spicy tofu make the ultimate fun appetizer! Tortilla chips are layered with tofu that’s been cooked with barbecue sauce and lots of spice, corn, bean, and tomato salsa, guacamole, cashew sour cream, and sweet potato “cheese” sauce in this wholesome and hearty dish.
Ingredients
- 6–8 big handfuls of corn tortilla chips (I like Que Pasa Organic brand)
Spicy BBQ Tofu
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 block (450 grams) organic firm or extra firm tofu
- 1 tbsp tamari
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/3 cup barbecue sauce
- 2 tbsp hot sauce (use something relatively mild, such as Frank’s original)
- 1 tsp smoked paprika
Sweet Potato Cheese Sauce
- 2 heaping cups diced peeled sweet potatoes
- 1 cup water or unsweetened plant-based milk
- 1/4 cup tahini
- 1/4 cup nutritional yeast
- 3 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1/2 tsp fine sea salt
- Freshly ground black pepper, to taste
Black Bean and Corn Salsa
- 1 1/2 cups cooked black beans
- 2 medium tomatoes, diced
- 1 cup corn kernels (fresh or thawed from frozen)
- Big handful cilantro, stems removed, chopped
- 2 green onions, sliced
- 2 tbsp freshly squeezed lime juice
- Pinch each fine sea salt, freshly ground black pepper, and chili flakes
Cashew Sour Cream
- 1 cup raw cashews, soaked and drained*
- 1 tbsp apple cider vinegar
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp plus 1/8 tsp fine sea salt
- 1/3 cup water, plus more as needed
Guacamole
- 2 medium ripe avocados, pitted
- Juice of 1 lime (about 3 tbsp)
- 1 medium garlic clove, minced
- 1/2 tsp fine sea salt
- Pinch of chili flakes
- Freshly ground black pepper
Instructions
- Make the spicy bbq tofu: Warm the oil in a large skillet over medium heat and add the onions, garlic, and a pinch of salt. Cook for 8-10 minutes, until nicely browned. Crumble the tofu so that it resembles ground meat and add it to the skillet. Cook for a few minutes, until slightly browned. In a dish, whisk together the tamari, Worcestershire sauce, Dijon, barbecue sauce, hot sauce, and smoked paprika. Add it to the skillet and stir to coat. Cook until some of the liquid has evaporated but the tofu is still nice and saucy. Cover and set aside.
- Make the sweet potato cheese sauce: Steam or boil the diced sweet potato until fork tender. Let it cool a bit before adding to a blender along with non-dairy milk or water, tahini, nutritional yeast, Dijon mustard, lemon juice, garlic, salt, and pepper. Blend until smooth and transfer to a container until ready to use.
- Make the corn and black bean salsa: Place the black beans, tomatoes, corn, cilantro, lime juice, green onions, salt, pepper, and chili flakes in a bowl and stir to combine.
- Make the cashew sour cream: Place the cashews, water, lemon juice, apple cider vinegar, and salt in a blender and blend until smooth.
- Make the guacamole: Mash the avocados in a bowl, then add lime juice, garlic, salt, pepper, and chili flakes. Stir to combine.
- Assemble the nachos: Place several handfuls of chips on a large plate or in a big cast iron skillet, as shown. Top with several spoonfuls of the spicy bbq tofu, followed by salsa, cheese sauce, cashew sour cream, and guacamole. Enjoy immediately, since the tofu is quite saucy!
Notes
Be sure to soak the cashews in boiling water for 45 minutes before making the cashew sour cream!
- Category: Appetizer, Supper
- Cuisine: Tex Mex
Keywords: vegan nachos supreme, tofu ground beef, spicy barbecue tofu
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